If you’re craving a dessert that soothes your soul and dazzles your eyes, this Red Velvet Cheesecake Cupcakes Recipe is exactly what you need. Combining the rich, velvety texture of classic red velvet cake with the creamy tang of cheesecake, these cupcakes deliver a heavenly bite every time. Each cupcake is perfectly balanced with a luscious cheesecake center and topped with a smooth cream cheese frosting that takes your taste buds on an unforgettable journey. Whether for a special occasion or just because, this Red Velvet Cheesecake Cupcakes Recipe will quickly become a favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Red Velvet Cheesecake Cupcakes Recipe starts with some truly simple yet essential ingredients. Each one plays a crucial role in building that perfect texture, delivering amazing flavors, and creating the iconic red color that makes these cupcakes stand out.
- All-purpose flour: The base for our cupcakes, giving structure without weighing them down.
- Granulated sugar: Adds the necessary sweetness and helps with tender crumb development.
- Unsweetened cocoa powder: Just a touch for that subtle chocolate undertone classic to red velvet.
- Salt: Balances and enhances all the flavors.
- Baking soda: Acts as a leavening agent to give the cupcakes a light, fluffy texture.
- Eggs: For richness and helping everything bind beautifully.
- Vegetable oil: Keeps the cupcakes moist and tender.
- Buttermilk: Adds a tangy depth and helps activate the baking soda for rise.
- White vinegar: Works with buttermilk to keep that signature red velvet tang and softness.
- Vanilla extract: Brightens all the other flavors seamlessly.
- Red food coloring: The star ingredient for that vibrant, irresistible hue.
- Cream cheese (for filling): Provides the luscious cheesecake center that’s smooth and slightly tangy.
- Sour cream: Adds richness to the cheesecake filling.
- Sugar (for filling): Sweetens the cheesecake portion to perfection.
- Cream cheese and butter (for frosting): Blend together for the classic cream cheese frosting, silky and flavorful.
- Powdered sugar: Gives the frosting its sweet, smooth texture.
How to Make Red Velvet Cheesecake Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners to make sure your cupcakes come out clean and easy to handle. This little prep step saves you some stress later when you’re ready to enjoy these beauties.
Step 2: Mix the Dry and Wet Cupcake Ingredients
Start by whisking together the flour, granulated sugar, cocoa powder, salt, and baking soda in a bowl. In a separate bowl, combine the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring. This ensures everything mixes evenly when you combine the two. Pour the wet ingredients into the dry and stir gently until smooth.
Step 3: Whip Up the Cheesecake Filling
In another bowl, beat together the cream cheese, sour cream, sugar, and vanilla extract until fluffy and creamy. This delightful cheesecake filling will be the surprise center in each cupcake.
Step 4: Assemble the Cupcakes
Scoop about one-third of the red velvet batter into each cupcake liner. Then spoon around 1 to 2 tablespoons of the cheesecake filling on top of that. Finally, cover with the remaining red velvet batter until the liners are about three-quarters full. This layering keeps the cheesecake perfectly encased inside the cupcake.
Step 5: Bake to Perfection
Bake the cupcakes for 22 to 25 minutes. You’ll know they’re done when a toothpick inserted into the red velvet part (not the cheesecake center) comes out clean. Let them cool for 10 minutes in the tin before transferring to a wire rack to cool completely.
Step 6: Create the Cream Cheese Frosting
Beat the softened cream cheese and butter until creamy and light. Gradually add powdered sugar, a pinch of salt, and vanilla extract, beating until smooth and luscious. This frosting is the perfect finish to these decadent cupcakes.
Step 7: Frost and Chill
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Chill to set the frosting slightly before serving to keep that smooth texture and prevent it from melting too fast.
How to Serve Red Velvet Cheesecake Cupcakes Recipe
Garnishes
Elevate your presentation by adding a few simple garnishes. A sprinkle of red velvet crumbs, a light dusting of cocoa powder, or even a few mini chocolate chips add a delightful textural contrast and visual appeal. Fresh berries also complement the tangy cream cheese beautifully.
Side Dishes
Pairing these cupcakes with a light, refreshing beverage is ideal to balance their richness. Think sparkling water with a hint of lemon, or a mild coffee or tea. For more indulgent occasions, a glass of milk or a smooth dessert wine can elevate the experience.
Creative Ways to Present
Consider serving these cupcakes in a tiered cupcake stand for parties to create a stunning centerpiece. You could also place each cupcake in a decorative wrapper or tie little ribbon bows around the liners for a charming touch. For a fun twist, serve with small spoons for guests who want to savor every creamy bite.
Make Ahead and Storage
Storing Leftovers
Store your leftover Red Velvet Cheesecake Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and moist for up to 3 days. The cool temperature helps keep the cream cheese frosting stable and delicious.
Freezing
You can freeze these cupcakes for up to 2 months. Place them in a single layer on a baking sheet to freeze individually, then transfer into a freezer-safe container or bag. Thaw overnight in the fridge before serving to maintain their texture.
Reheating
While it’s best to enjoy these cupcakes cold or at room temperature, if you prefer a warm cupcake, let them come to room temperature first. Then, microwave individually for 10 to 15 seconds—just enough to warm without melting the frosting or losing that creamy cheesecake center.
FAQs
Can I make the cheesecake filling ahead of time?
Absolutely! The cheesecake filling can be prepared a day in advance and stored in the fridge, which actually helps the flavors develop more. Just give it a quick stir before assembling the cupcakes.
Can I substitute buttermilk in this recipe?
Yes, if you don’t have buttermilk, simply mix 1 cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using. This homemade substitute works perfectly.
Is there a way to make these cupcakes dairy-free?
To make a dairy-free version, substitute cream cheese and butter with dairy-free alternatives like vegan cream cheese and margarine. Use a non-dairy milk plus vinegar as your buttermilk substitute. The texture and flavor might vary slightly but will still be delicious.
Why does the red velvet cupcake need vinegar?
Vinegar reacts with baking soda and buttermilk to activate the leavening, helping the cupcakes rise beautifully. It also enhances the tangy flavor typical of red velvet desserts.
Can I use a different food coloring?
Red food coloring is crucial for that vibrant look, but you can experiment with natural colorings like beet juice powder. Keep in mind natural dyes might slightly alter the flavor and color intensity.
Final Thoughts
I can’t recommend this Red Velvet Cheesecake Cupcakes Recipe enough for anyone who loves a dessert with a little extra wow factor. These cupcakes bring together the best of two worlds—velvety cake and creamy cheesecake—in one bite. Whether you’re baking for friends, family, or just treating yourself, this recipe is sure to impress and satisfy every sweet craving. So grab your mixing bowls and treat yourself to a batch of these unforgettable cupcakes. You’ll thank yourself later!
Print
Red Velvet Cheesecake Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These Red Velvet Cheesecake Cupcakes combine the rich, moist texture of classic red velvet cake with a creamy cheesecake center, topped with a smooth cream cheese frosting. Perfect for celebrations or a delightful treat, these cupcakes offer a stunning presentation and irresistible flavor in every bite.
Ingredients
Cupcake Batter
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1 cup vegetable oil
- 1 cup buttermilk (or 1 tsp vinegar + milk to make 1 cup)
- 1 tsp white vinegar
- 1 Tbsp vanilla extract
- 1 Tbsp red food coloring
Cheesecake Filling
- 8 oz cream cheese, room temperature
- â…“ cup sour cream
- ¼ cup sugar
- 1 tsp vanilla extract
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp salt (or to taste)
- 1 Tbsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easier.
- Mix Dry Ingredients for Cupcakes: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring together until fully blended.
- Make Cupcake Batter: Gradually add the wet ingredients into the dry ingredients and mix until the batter is smooth and well incorporated.
- Prepare Cheesecake Filling: In another bowl, beat together the room temperature cream cheese, sour cream, sugar, and vanilla extract until the mixture becomes fluffy and creamy.
- Fill Muffin Cups: Spoon about one-third of the cupcake batter into each liner, filling approximately one-third full. Then, add 1 to 2 tablespoons of the cheesecake filling on top of the cupcake batter in each liner. Cover the cheesecake layer with the remaining cupcake batter, filling the liners about three-quarters full.
- Bake Cupcakes: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the cake (not the cheesecake) comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 10 minutes before removing them to a wire rack to cool completely.
- Prepare Frosting: Beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar, salt, and vanilla extract, mixing until smooth and fluffy.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting evenly on top. Chill the frosted cupcakes for the frosting to set before serving.
Notes
- Ensure the cream cheese is at room temperature for the cheesecake filling and softened for the frosting to achieve a smooth texture.
- If buttermilk is unavailable, substitute by adding 1 tsp vinegar to milk to make 1 cup.
- Do not overfill the cupcake liners to prevent batter overflow during baking.
- Chilling the frosted cupcakes helps the frosting set and enhances presentation.
- Use gel food coloring for a more vibrant red color without altering the batter consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
